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1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
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2. Place 1/4 cup arils in a strainer and press with the back of a spoon to extract 2 tablespoons juice. Set aside.
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3. Mix together sugar, black pepper, and 1/2 teaspoon salt and pat onto veal scallops.
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4. Heat oil in a skillet over medium-high heat and add the veal in a single layer.
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5. Brown veal without turning until there is a caramel color on the underside. Turn over; cook to brown the second side. Remove veal from pan and keep warm.
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6. Add onions and mushrooms to the skillet. Cover and cook over low heat until onions and mushrooms are soft and tender; about 5 to 10 minutes.
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7. Remove skillet from heat; add Marsala and pomegranate juice. Return skillet to the heat to deglaze, and stir to keep onions and mushrooms from over-browning. Add cream and cook to reduce by 1/3. Stir in 1/2 teaspoon salt, white pepper and 1/2 cup arils; heat until bubbly.
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8. Return veal to the skillet with the sauce, mushrooms and onions.
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9. Serve veal, onions and mushrooms with sauce topped with additional 1/2 cup arils.
